Escarpment Labs Vermont Ale

An excellent yeast strain for hop bioprocessing, with stone fruit and citrus character.

We think Vermont pairs really well with hops like Simcoe and Citra, helping to release stone fruit and citrus aromas. Works great in NEIPAs as well as English ales.

Mitigation : 73–83%
Temperature :19–22°C (66–72°F)
Diastatically: Not a diastat
Fermentation rate: Average fermentation rate
Suitable types of beer: NEIPA, American IPA, Pale American Ale
Flocculation: Average flocculation
Alcohol tolerance: High alcohol tolerance
Phenolic: Non-phenolic
Biotransformation : Haute Biotransformation
Flavor Profile: Apricot, Citrus, Lemongrass